Description
This creamy Cajun chicken pasta combines perfectly seasoned chicken breasts with a rich, cheesy cream sauce infused with Cajun spices and smoked paprika. Ready in just 30 minutes, it's an indulgent yet simple dinner perfect for weeknights or entertaining guests.
Ingredients
Scale
Pasta
- 16 oz. fettuccine, cooked al dente
Chicken
- 2 lbs. boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning, divided
- 1/2 teaspoon smoked paprika
- Pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 3–4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 2 cups heavy cream
- 4 tablespoons parsley, finely chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1 1/2 tablespoons lemon juice
Instructions
- Cook pasta: Bring a pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Prepare chicken: Pound the chicken breasts to 1-inch thickness and season both sides with 1 tablespoon Cajun seasoning, smoked paprika, and pepper.
- Sear chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Sear the chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and let rest, then slice into thick pieces.
- Sauté garlic: Reduce heat to medium. Melt remaining 1 tablespoon butter in the same skillet and sauté minced garlic for 30 seconds until fragrant.
- Make sauce: Add tomato paste and stir. Pour in chicken broth and heavy cream, scraping any browned bits from the pan. Add any reserved chicken juices for extra flavor.
- Incorporate cheese and herbs: Bring sauce to a gentle boil, add parsley, then slowly stir in Parmesan cheese until melted and smooth.
- Season sauce: Add remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Adjust seasoning to taste and simmer sauce until thickened, about 5 minutes.
- Combine pasta and sauce: Add cooked fettuccine back to the skillet and toss to coat with the creamy Cajun sauce.
- Add chicken: Top the pasta with sliced chicken or mix chicken pieces into the sauce to coat well.
- Serve: Dish out the pasta and chicken, and garnish with additional Parmesan cheese and parsley if desired. Serve hot.
Notes
- Cajun seasoning blends vary in salt content; adjust salt accordingly.
- Substitute chicken with andouille sausage or shrimp for variation.
- Add cayenne pepper to increase spiciness if desired.
- Include diced bell peppers in the sauce to add vegetables.
- Swap parsley for fresh green onions to add a bolder flavor.
- Ensure chicken is cooked to safe internal temperature of 165°F before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 150 mg
